Bakke Brygg Nut Brown Ale 25 L - Beer Recipe - Brewer's Friend

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Bakke Brygg Nut Brown Ale 25 L

147 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Bakke Brygg
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Wednesday March 11th 2015
1.048
1.012
4.7%
26.4
17.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Thomas Fawcett Pale Ale Malt (Maris Otter)4 kg Thomas Fawcett Pale Ale Malt (Maris Otter) 38 2.9 80%
0.50 kg Thomas Fawcett Amber Malt0.5 kg Thomas Fawcett Amber Malt 32 47.5 10%
0.25 kg Thomas Fawcett Crystal Malt0.25 kg Thomas Fawcett Crystal Malt 34 61.5 5%
0.25 kg Thomas Fawcett Pale Chocolate Malt0.25 kg Thomas Fawcett Pale Chocolate Malt 33 234.9 5%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Fuggles34 g Fuggles Hops Pellet 5.6 Boil 60 min 20.87 57.6%
25 g Fuggles25 g Fuggles Hops Pellet 5.6 Boil 10 min 5.56 42.4%
59 g / $ 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 4,5 g sukker/L       CO2 Level: 2,0 Volumes
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume 16.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 20.2 L) 25
Estimated amount in fermentor 25
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.

Mesking på 67 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).

Gjæralternativer: WLP007, WLP037, Danstar Nottingham, Safale S-04

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  • Last Updated: 2018-02-08 11:57 UTC